That feeling when @bulgarinikoromitomilano has a cocktail made and dedicated to you in their drink list. It’s all thanks to the team and especially to @elenastucchistucchielena who once created a cocktail on my request of something “light, yet martini style inspired”. This talented barlady has created an elegant and fine cocktail, made of: vodka, chinotto liquor, camomile liquor and clarified lemon juice. Simplicity which speaks louder than any words. If in Milan, pass by Bulgari bar and enjoy it! Cheers🍸 With you I feel at home, guys @_.pg19_ @elenastucchistucchielena @alefanfa @ancalena @claudiocatino @nikoromito @bulgarinikoromitomilano

Dear @dominiquecrenn always told me that I must meet @alexatala . When I did it, I understood her. She always described him as a unique, special person, a rare human being. I cannot agree more. What I especially appreciate about Alex? His honesty, his values, that he is always true to himself. He’ll never betray his ideas in front of sparkling trends. He is true, solid person with such a strong identity. And he permits himself just to be the way he is. What is more priceless in a person? P.S. @alexatala ti adoro🤍

Already a legendary talk of @andoniluisaduriz and @reneredzepinoma at the stage of @madridfusion Rene: after 20 years of work by Noma and 25 by Mugaritz it is really difficult to find new ideas and inspiration. What should we do? Look at the same things with other perspectives. Rene: We cooks have such hard work and so little paid. We spend hours and hours at work but we earn little throughout our lives. Rene: Critics are important, but if they are made by the real critics. If you have no dialogue and opposite view, you remain isolated in your world. Andoni: Noma’s extra ingredient - is a provocation? Rene: the day when people are not questioning themselves what we do is the begging of the end of Noma. If someone suggests me not doing something, I’ll do exactly that. That’s the point where I get the new ideas. #madrid #madridfood #madridfusion #reneredzepi #redzepi #noma #mugaritz #andoniluisaduriz #performance

Once in a year I have a tradition to eat an entire box of @pierremarcolini hearts. This year Strawberry and Timut pepper taste has stolen my heart ❤️ #pierremarcolini #belgianchocolate #chocolate #stvalentinesday #loveisallyouneed #chocolatelovers #stvalentin

This is how you eat with the most astonishing view in Moscow in @belugamoscow by chef @evgenyvikentev 1 Michelin Star in 2022 @michelinguide Moscow #beluga #moscow #moscowcuisine #russiancuisine #chef #michelinstar #hautecuisine #kanyewest

@evgenyvikentev is one of the chefs who now represents Russian cuisine in the world. Young, talented, open-minded, ambitious and with a unique point of view, Evgeny is a chef who has a strong identity and knows why and what he does. No pointless dishes or words: all is in line with who he is. In Russia we say that people who come from Saint Petersburg are the cultural ones: and Evgeny is a bright example of a person from the Northern capital (he even was born there): well educated, intelligent, polite. He has a big culture and erudition. All of that is reflected in his plates but in the same time his cuisine is dynamic and always follows his personal and professional evolution, which never stops and which I highly admire in people in general. Today Evgeny celebrates his birthday. Let’s wish him all the best in life!🎊

I guess Russian cuisine is “living” highly interesting times: it continuously evolving and taking its new shape. I don’t know how sensible is to call what happens now in the country “a seek of the New Russian Cuisine” as I am not sure about its existence but one thing is clear - Russian cuisine now is blooming with new ideas, creativity and chefs who believe in its potential. One of the brightest new talents in the country is definitely @evgenyvikentev Young man with experiences both in his home country and abroad (like Adria’s 41 Degrees), has a very recognisable aesthetics which is tend to change, as Evgeny himself admits, but the style line is always very clear and essential. Which is not common in Russia. I was surprised, positively, when Evgeny told me: “I am tired of hearing that there is something non-matchy” in cuisine, I guess, it’s only a matter of experience, how you can pair one ingredient to another, but something non matchy does not exist”. In the pictures: Murmansk mackerel with pistachio sauce, pepper jelly and cilantro Dumplings with Volzhsky smoked pike and foie gras, hay and mushroom broth White broccoli lacquered with black currant “Potato and caviar “ Murmansk salmon, pickled carrot sauce, oyster leaf, BBQ carrots “More than honey” dessert: ice cream made from Altai honey, honey cake, lemon mousse, mead @belugamoscow

Thanks 2021🤍 To more love and more gastronomic adventures in a New Year! #2022 #2022goals #gourmet #мой2021 #вновыйгодвместе #мишлен #мишленовскийресторан #мишленвмоскве #жизньвевропе #michelinfood #michelinstar #finedining